Nachos sauce

Nachos sauce - inevidimka nachos sauce 6cddbcd7 85d0 4659 ba0f c674cbbe42fe

Nachos sauce, particularly the creamy, cheesy variety, has become an iconic component of Mexican-American cuisine. Its origins trace back to the border town of Piedras Negras, Mexico, in 1943, where the first plate of nachos was reportedly created by Ignacio “Nacho” Anaya. Originally served as a simple dish of fried tortilla chips topped with melted cheese and jalapeños, it has since evolved. Today, nachos can be found worldwide, garnished with a plethora of toppings, including this delectable sauce, which is a favorite for dipping or drizzling over chips and toppings such as beans, meats, and vegetables.

Serves: +10
  • Cheddar cheese 150 g
  • Milk 240 ml
  • Butter 30 g
  • All-purpose flour 15 g
  • Tomato 120 g
  • Jalapeños 2 tablespoons
  • Salt 1\2 teaspoon
  • Paprika or chili powder 1 teaspoon
  • Garlic powder 1\2 teaspoon
60 minsPrint
  • In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until the mixture becomes smooth and golden. This roux will help thicken the sauce.
  • Gradually add the milk to the roux, whisking constantly to ensure no lumps form. Continue to cook, stirring, until the mixture thickens and starts to simmer gently.
  • Lower the heat and add the grated cheddar cheese to the saucepan. Stir until the cheese has completely melted and the sauce is smooth.
  • Stir in the chopped tomatoes, jalapeños, salt, paprika (or chili powder), and garlic powder. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  • If the sauce is too thick, you can add a little more milk to reach your desired consistency. Taste and adjust the seasoning if necessary.
  • Serve the sauce warm with nachos, or use it as a dip for tortilla chips, vegetables, or as a topping for tacos and other Mexican dishes.

Storage Tips

Nachos sauce is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce has thickened too much.

Useful Properties of the Main Ingredient

Cheese, the main ingredient in nachos sauce, is a good source of calcium, protein, and fat. It can also provide important vitamins and minerals, including vitamin B12, zinc, and phosphorus. These nutrients are essential for bone health, muscle function, and overall well-being.

Interesting Facts

  • Versatile Dish: Nachos have evolved from a simple snack to a complex dish with various toppings and sauces, reflecting the fusion of Mexican and American cuisines.
  • Global Popularity: Though nachos originated on the Mexico-U.S. border, they have gained popularity worldwide, with numerous variations adapting the dish to local tastes.
  • Cheesy Goodness: The creamy cheese sauce has become a staple not just for nachos but also as a versatile dip for a wide range of snacks, showcasing the universal love for cheese.
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